Cabbage Rolls with Beef and Teriyaki Sauce

Ingredients

• 1 Cabbage (One head; separate the whole leaves and blanch them to soften.)
• Oil (A drizzle for sautéing and another for browning the rolls.)
• Onion (For sautéing; amount not specified.)
• Garlic (For sautéing; amount not specified.)
• 1 lb Ground beef (The author mentions that it could also be substituted with chicken or turkey.)
• Salt (A little, to taste.)
• Garlic salt (A little; amount not specified.)
• Onion salt (A little; amount not specified.)
• Ground black pepper (A little; amount not specified.)
• Paprika (A little; amount not specified.)
• 8 Mushrooms (Chopped; the author specifies this amount for 1 lb of meat.)
• 0.333 cup Teriyaki sauce (Approximately one-third of a cup.)
• Worcestershire sauce (A drizzle.)
• Honey (A drizzle.)
• Water (A drizzle.)
• Chile flakes (To taste.)
• Green onions (Chopped; amount not specified.)
• 1 tbsp Sesame seeds (Also known as ajonjolí.)

Steps

1. 1

   Heat water in a pot. Place the whole cabbage in the hot water so the leaves soften and can be separated without tearing.

2. 2

   Carefully separate the leaves, keeping them whole.

3. 3

   Place the leaves back in the hot water and boil them for about 5 minutes, until they are very tender.

4. 4

   Remove the leaves from the water and let them drain.

5. 5

   While they drain, chop the mushrooms.

6. 6

   Heat a drizzle of oil in a skillet and sauté the onion.

7. 7

   Add the garlic to the skillet and sauté it together with the onion.

8. 8

   Add the ground beef and season with salt, garlic salt, onion salt, ground black pepper, and paprika.

9. 9

   Cook the meat for about 10 minutes.

10. 10

    Add the mushrooms, mix well, and cook for about 5 more minutes.

11. 11

    Remove the filling from the heat once it is cooked.

12. 12

    For the sauce, combine the teriyaki sauce, a drizzle of Worcestershire sauce, a drizzle of honey, and a drizzle of water in a bowl.

13. 13

    Add chile flakes to taste, the chopped green onions, and 1 tbsp sesame seeds. Stir well to finish the sauce.

14. 14

    Place some of the meat filling on each cabbage leaf. Fold the sides inward and roll the leaf tightly so the filling is securely enclosed.

15. 15

    Heat a drizzle of oil in a skillet. Brown the rolls on all sides.

16. 16

    Serve the rolls with the prepared sauce.

Notes

The recipe makes approximately 6–8 rolls. The transcription confusingly repeats that the meat is added after cooking it for 10 minutes; this has been interpreted as cooking the meat first and then adding the mushrooms, according to the continuation. Precise amounts are not provided for the onion, garlic, seasonings, or several sauce components.

Nutrition per serving

• main course
• Chinese cuisine
• with meat
• skillet
• rolls
• dinner